best-ever gingersnaps
- Categories
- Cookie
- Yield
- 24 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| 2 cups | All-purpose flour |
| ½ teaspoon | Salt |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Ground cinnamon |
| 1 teaspoon | Ground ginger |
| ½ teaspoon | Ground cloves |
| ¾ cup | Shortening |
| ¼ cup | Molasses |
| 1 | Egg; slightly beaten |
| Sugar (for rolling in) |
Combine 1 cup sugar, flour, salt, soda & spices & stir lightly. Cut in shortening to resemble coarse crumbs. Stir in molasses & egg. Shape dough into 1-inch balls & roll in sugar. Place on ungreased baking sheets & bake at 350 for 10 minutes. Remove from baking sheets immediately. (Cookies will firm quickly as they cool.) Yields about 4-½ dozen.
MRS. STEVEN TONEY
ROSEMARY KALE
MARVELL, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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